I love adobo eggplant, also called adobong talong, with all it’s layers of flavors, color, healthiness, and the insanely good savory-sweet adobo sauce. Wow! This Filipino recipe takes eggplant to a whole new level and will soon become your one of your favorite ulams (food eaten with rice). Let’s make this!
Watch the Adobo Eggplant Recipe Video
Table of contents
What is Adobo Eggplant
This adobong talong, or adobo eggplant recipe, is a version of classic Filipino adobo…but meatless, vegan, and super ideal for those meatless Monday meals.
The classic ingredients of adobo are few, but so special, for each one adds to the unique and addicting flavor that makes adobo.
This makes adobo eggplant a very easy recipe. Therefore, this is my go to when I want a quick, and healthful meal.
Utilizing the basic ingredients of low sodium soy sauce and vinegar, plus the classic seasonings, eggplant becomes transformed into a one pot, restaurant-quality dish.
A few things that distinguish adobo eggplant are:
- The sauce coats the eggplant, but the dish is not heavy on sauce like other adobo dishes.
- Eggplant should be seared first, releasing the distinct and earthy flavor of the eggplant.
- Unlike other adobo dishes, the eggplant is not braised in the adobo sauce. Rather, it is added back to the sauce at the end (otherwise it will be too salty!)
- This recipe is very healthy, vegan, and can be made gluten-free while still being very filling and satisfying.
- Adobo eggplant is traditionally served as an ulam which mean foods eaten with rice.
Eggplant Adobo Ingredients
- 2 large Japanese Eggplant – sliced into 4″ long slices, then in halves
- 1/4 cup Shallots – chopped
- 4 Garlic Cloves – Use fresh garlic, minced
- 3 Bay Leaves
- 2 tsp peppercorns – If you don’t like peppercorns, sub sprinkling black pepper
- 1 tbsp Brown Sugar
- 4 tbsp Low Sodium Soy Sauce
- 2 1/2 tbsp White Distilled Vinegar
- 3 tbsp water
- 1 tsp cornstarch mixed with 1 1/2 tsp water
- 2 tbsp Oil
Equipment
- Braiser Pan or Pot
- Mixing Spatula
- Plate
Instructions
- Wash the Japanese eggplant and trim off the ends. Then, slice the eggplant into 4-inch long pieces, then into half.
- Heat a braiser pan or pot over medium heat. Once the pan is hot, add oil.
- Sauté the chopped shallots and minced garlic in the pan for few seconds, push the shallots and garlic to the sides of the pan, then add the eggplant. Be sure to add the eggplant flat and spread through the pan so it can be seared on each side. Do not move the eggplant.
- Let the eggplant begin to sear and get nicely browned and flip the eggplant to complete the other side. They will become softened and brownish.
- Remove the eggplant from the pan when they are cooked but still retaining their shape. Set aside.
- Now make the sauce by adding in the peppercorns, sugar, and the bay leaves to the pan.
- Pour in the soy sauce and vinegar. Stir the ingredients thoroughly to ensure even distribution of the seasonings and simmer for one minute.
- In a small bowl, dissolve the cornstarch in the water to create a slurry. Pour the cornstarch slurry into the pan and stir gently.
- Allow the mixture to come to a high simmer for one minute only.
- Then, reduce the heat to low, and add back the eggplant gently. Incorporate the eggplant for one minute in the heat of the sauce and that’s it.
- Your delicious adobo eggplant recipe is now ready to be enjoyed as a flavorful and satisfying ulam! Serve it immediately, hot with steamed rice.
- Garnish with scallions, red Thai chilies, crispy garlic, or toasted sesame seeds to your preference.
Notes
- Allowing the eggplant to sear releases the natural flavors and removing it before making the sauce is essential for balanced flavor. If you do not remove the eggplant, the eggplant will become overly salty.
- Eggplant is done when it is no longer white and opaque, and soft.
Add Ins and Variations
- Add string beans or more veggies for a hearty adobo eggplant dish if you prefer.
- Make this eggplant adobo recipe spicy by adding a long green chili while cooking.
- Make it a gluten free recipe by using gluten free soy sauce.
- Add shiitake mushrooms for an umami masterpiece.
- Add previously frozen tofu for added protein.
How to Serve Eggplant Adobo
To serve the delicious Eggplant Adobo, you can follow these steps:
- Prepare Steamed Rice: Start by preparing steamed white rice or any preferred rice variety as the base for serving the Eggplant Adobo.
- Arrange Eggplant Adobo: Place a generous portion of the prepared Eggplant Adobo on a serving plate or bowl, with the rice or side, and a few spoonfuls of sauce.
- Garnish as Desired: Garnish the dish with chopped scallions, sliced red Thai chilies, crispy garlic, or toasted sesame seeds according to your preference. This will add extra flavor and visual appeal to the dish.
- Serve Hot: Serve the Eggplant Adobo immediately while it’s hot, accompanied by the steamed rice.
Enjoy your flavorful and satisfying Eggplant Adobo served with steamed rice!
Questions
Can I store Adobo Eggplant?
Yes, you can store adobo eggplant with string beans in an airtight container in the refrigerator for up to a day. Keep note that storing this dish, because of the nature of eggplant, will be on the saltier side the next day.
Can I freeze Adobo Eggplant with String Beans?
While the texture of the vegetables may change slightly, you can freeze adobong talong in an airtight container for up to 2 months. I recommend this is made freshly for the best taste.
Is Adobo Eggplant a healthy dish?
Yes, adobong talong is a healthy dish. It is meatless, vegan, and utilizes low sodium soy sauce. Additionally, it’s packed with nutritious vegetables and aromatic seasonings, making it a flavorful and healthful option.
Can I use other vegetables?
Yes, you can incorporate any vegetables you like in this versatile recipe. Yardlong beans (Chinese long beans, or called sitaw) are popular Filipino choices. Try snap peas, snow peas, and even adding mushrooms or butternut squash.
Why was my eggplant salty?
The eggplant needs to be sautéed and then removed before making the sauce. The reason for this is because eggplant is so absorbent. Add back the eggplant at the very end before serving.
Does it matter how I cut the eggplant?
Yes, when cooking eggplant, the specified thick and wide cuts in the recipe instructions help preserve its tenderness and allow the flavors to shine through. It’s also important to cut the eggplant in a way that maximizes the surface area per piece, ensuring a well-balanced ratio with the sauce.
Eggplant Adobo (Adobong Talong Recipe)
Equipment
- Braiser Pan or Pot
- mixing spatula
- plate
Ingredients
- 2 large Japanese Eggplant sliced into 4" long slices then in halves
- ¼ cup Shallots chopped
- 4 Garlic Cloves Use fresh garlic; minced
- 3 Bay Leaves
- 2 tsp peppercorns If you don't like peppercorns sub sprinkling black pepper
- 1 tbsp Brown Sugar
- 4 tbsp Low Sodium Soy Sauce
- 2 ½ tbsp White Distilled Vinegar
- 3 tbsp water
- 1 tsp cornstarch mixed with 1 1/2 tsp water make a slurry
- 2 tbsp Oil
Instructions
- Wash the Japanese eggplant and trim off the ends. Then, slice the eggplant into 4-inch long pieces, then into half.2 large Japanese Eggplant
- Heat a braiser pan or pot over medium heat. Once the pan is hot, add oil.2 tbsp Oil
- Sauté the chopped shallots and minced garlic in the pan for few seconds, push the shallots and garlic to the sides of the pan, then add the eggplant. Be sure to add the eggplant flat and spread through the pan so it can be seared on each side. Do not move the eggplant.¼ cup Shallots, 4 Garlic Cloves
- Let the eggplant begin to sear and get nicely browned and flip the eggplant to complete the other side. They will become softened and brownish.
- Remove the eggplant from the pan onto a separate plate when they are cooked, but still retaining their shape. Set aside.
- Now make the sauce by adding in the peppercorns, sugar, and the bay leaves to the pan.2 tsp peppercorns, 1 tbsp Brown Sugar, 3 Bay Leaves
- Pour in the soy sauce, water, and vinegar. Stir the ingredients thoroughly to ensure even distribution of the seasonings and simmer for one minute.4 tbsp Low Sodium Soy Sauce, 2 ½ tbsp White Distilled Vinegar, 3 tbsp water
- In a small bowl, dissolve the cornstarch in the water to create a slurry. Pour the cornstarch slurry into the pan and stir gently.1 tsp cornstarch mixed with 1 1/2 tsp water
- Allow the mixture to come to a high simmer for one minute only. The sauce will slightly thicken.
- Then, reduce the heat to low, and add back the eggplant gently. Incorporate the eggplant for one minute in the heat of the sauce and that’s it.
- Your delicious adobo eggplant recipe is now ready to be enjoyed as a flavorful and satisfying ulam! Serve it immediately, hot with steamed rice.
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